Bacon and Egg Muffins

These muffins are from Caveman Keto here. We left out the broccoli from his recipe (one of us doesn’t like it) but I think including this or a substitute would improve both the taste and texture of the muffins. We also chose to crumble the bacon into the muffins rather than use the whole pieces as a wrap (both options are mentioned in the original recipe).

These muffins are easy to make, very tasty, and last for several days in the fridge.

Ingredients:

6 eggs

180 ml (6 fluid oz) of cream

100 g (3.5 oz) of cheddar cheese, grated

250 g (8.8 oz) of streaky bacon

Salt, pepper, garlic powder to taste

Recipe:

Preheat the oven to 175 C (350 F).

Spray a muffin tray of 12 with non-stick spray.

Cook the bacon until it is crispy (I grill mine in the oven).

Cut/crumble the bacon into small pieces.

Whisk the cream, eggs, and spices together then add the bacon pieces.

Pour the mixture into the 12 muffin slots, leaving some room for expansion.

Add approximately half of the grated cheese to the tops of the muffins.

Cook for 20 minutes (the top should start browning and the inside should be firm).

When they are mostly done, sprinkle the remaining grated cheese over the top of the muffins and return them to the oven.